Dissolve the yeast in warm water and let stand for 10 minutes. Gradually add sugar, soy milk, salt and 200-250 g flour and knead until a soft, light dough is formed.
Place the dough in an oiled bowl, cover with a damp kitchen towel and let rise for 1 hour until the volume has doubled. Then divide the dough into pieces the size of a golf ball and let sit for another 30 minutes.
Roll out the dough balls thinly and bake in a lightly oiled pan on the highest setting for 2 - 3 minutes until bubbles form and they are lightly browned. Brush the top of the dough with a little oil, turn and bake again for 2-3 minutes.
Repeat until all of the naan breads are done. If necessary, grease the pan with a little oil. Tastes great with Indian curry or soups.
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